Approximate Cost: Under $8.00
Time: Under 30 minutes
This combination, eggplant and avocado make a tasty and healthy meal that cooks in minutes. These are the few ingredients that you need.
1 Medium size eggplant ($1.65)
½ lb. 98% fat free ground chicken (@ $2.99/lb. = $1.45)
½ an onion, chopped (.50)
4 cloves of garlic, chopped (.50)
1 Scallion, 1 stalk of celery, chopped and a bunch of cilantro ($1.00)
1 tbsp. Paprika
Salt and pepper to taste
1 tbsp. Olive oil
¼ c. Parmigiano Reggiano ($1.75)
1 Avocado ($1.00)
Season the ground chicken, set aside
Wash and dry the eggplant, cut it lengthwise and scoop out the inner part as in the slide.
Bake your empty eggplant shells at 350 degrees until tender inside, about 15 minutes.
In a pan add the olive oil, sauté the chopped onion, garlic, celery, and ½ the scallion.
Add the eggplant-meat scooped out and chopped sauté until tender. Set aside.
Sauté the ground pork and add all the other ingredients that you sauté previously.
Fill your 2 eggplants, sprinkle with Parmigiano and bake for about 10-15 minutes.
To serve, sprinkle with scallions and avocado slices.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.